It's true: Chef Matt has gone gluten free, so I am learning how to cook and bake gluten free to make his taste buds happy. The first recipe that I am going to share is my pizza crust. Its so good, Matt says that its similar to my original pizza crust, and he's thrilled that we don't have to cut pizza night from our menu.
1 package of yeast (or 2 1/4 teaspoons)
1/8 cup warm water
3/4 cup lukewarm milk
1/8 cup sugar
3/4 teaspoon salt
3 tablespoons shortening
1 1/2 cups of :1 1/2 cups of :
1/3 cup tapioca starch
1 1/2 teaspoons xanthum gum
Combine the yeast, sugar, and water. Let sit for 10 minutes.
While you are waiting, mix the flours, salt, and xanthum gum in a large bowl.
Add the shortening, and with clean hands gently incorporate the shortening so that it is in small pieces throughout the flour mixture.
Pour the milk into a small bowl. Microwave the milk for 1 minute 30 seconds.
Add the egg to the milk, and mix.
Fold in the wet ingredients with a rubber spatula until dough can be formed into a ball. If mixture is too wet to form into a ball, add a little bit of flour (either flour, the pizza mix or tapioca starch, is fine.)
Cover with a damp towel, and let rest for an hour.
Preheat the oven to 450 degrees F.
Coat a pizza pan liberally with olive oil.
Dust the dough with tapioca starch, and place dough on the pizza pan.
Pat the dough out as evenly as you can.
When the oven has preheated, bake for 8 minutes, or until the edge is slightly browned.
Allow the crust to cool.
After the crust is cool, and pizza sauce and toppings.
Bake in 450 degree F oven until cheese has melted.
Nothing says 'bring on the weekend' quite like some really good pizza!